Year 12
Nutrition, Practical Skills
and Applied Learning
Year 12 centres on the unit Meeting Nutritional Needs of Specific Groups, giving students a detailed understanding of how dietary requirements vary according to age, health conditions, lifestyle and activity levels. Lessons balance theory with regular practical cooking sessions, where learners prepare dishes that reflect their nutritional knowledge while focusing on flavour, presentation and cost efficiency.
In addition to developing advanced cooking techniques, students learn how to design and adapt recipes for specific dietary needs, incorporating nutritional analysis and menu planning to meet set briefs. This helps them to appreciate the balance between health, appeal and practicality when producing meals for real clients or customer groups.
Assessment in Year 12 is through a written examination worth 25% of the final grade and a coursework unit worth another 25%, both requiring a combination of theoretical understanding and practical skill.
Year 13
Food Safety and
Research Standards
Year 13 builds on the foundations of Year 12 by expanding into independent research and industry-standard practice. Students complete a major investigative project on a current issue in food science and nutrition, worth 25% of the qualification. This project can be approached from a variety of perspectives, such as those of a consumer, food manufacturer, caterer or policymaker, and must be supported by in-depth research, critical analysis and a professional presentation of findings.
The final unit, Ensuring Food is Safe to Eat, focuses on the scientific and procedural measures required to guarantee food safety from production through to consumption. Students study hazard analysis, risk assessment, quality control systems and the legal frameworks that govern food production. The timed coursework portfolio for this unit, also worth 25%, can only begin once the awarding body releases the context, replicating the time-sensitive demands of real-world industry projects.
By the end of Year 13, students will have developed a versatile set of skills, from nutritional planning and advanced cooking to research, evaluation and regulatory compliance, that prepare them for higher education in food-related disciplines or careers in catering, nutrition, food manufacturing and public health.
Contact
The Thomas Adams School
Lowe Hill
Wem
Shropshire
SY4 5UB
Tel: +44 1939 237000
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